Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Peanut Oil 1/2 c Preserved Radish
1/2 lb Pork Butt 4 ea Sq. Canned Firm Bean Curd
2 ea Cloves Garlic; minced 2 ea Green onions
1 tb Minced Fresh Ginger Root

-----------------------------------SAUCE-----------------------------------
2 tb Crunchy Peanut Butter 2 ea Dried Hot Red Chili Peppers;
1 tb Dark Soy Sauce 2 ts Sugar
1 tb Cider Vinegar 1/3 c Stock
2 tb Sesame Oil 1/2 ts MSG (optional)

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Soak radish in warm water for 45 minutes. Cut pork into 1/2"
cubes. Drain rinse canned bean curd; cut into 1/2" cubes. (If using
fresh bean curd, wrap it in clean dish towel and press it for 1 hour to
make it more firm. Wrap it tightly use about a 5-pound weight.) Drain
radish cut into 1/2" cubes. Cut green onions, including tops, into 2"
lengths.
Sauce: In a cup, cream together peanut butter and soy sauce. Slowly mix
in remaining sauce ingredients. Set aside.
Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork.
Stir-fry for about 1 minute. Add garlic ginger; stir-fry for another 30
seconds. Transfer pork to saucepan; add peanut sauce; heat simmer for 15
minutes, adding onions about mid-way. Skim off excess oil. Add more stock
if sauce thickens.
Steaming: In Chinese steamer, steam radish bean curd on its serving
plate for 15 minutes, just prior to serving. When ready to serve, drain
water off plate, and top vegetables with pork peanut sauce.

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